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Velvety Parmesan Chicken Meatballs


Velvety Parmesan Chicken Meatballs


My hubby continuously makes pardons to urge me to cook this for him again!


1 lb ground chicken

1/2 glass breadcrumbs

1 expansive egg

1/2 glass naturally ground Parmesan cheese, furthermore more for garnish


2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon onion powder

Salt and crisply ground dark pepper, to taste

1 tablespoon olive oil


2 mugs chicken broth

1 glass overwhelming cream

1 tablespoon all-purpose flour

Fresh parsley, chopped, for garnish


Mix the ground chicken, breadcrumbs, egg, Parmesan, garlic, Italian flavoring, onion powder, salt, and pepper in a expansive bowl.


Form 1-inch meatballs from the mixture.

Heat olive oil in a skillet and brown the meatballs on all sides.

Remove the meatballs and set them aside.Within the same skillet, make a roux with flour and extra oil in the event that needed.

Gradually include chicken broth to the roux, blending to avoid lumps.

Add the overwhelming cream and return meatballs to the skillet. Stew until the sauce thickens and meatballs are cooked through.


Adjust the sauce’s thickness and flavoring as required.

Serve hot, decorated with parsley and additional Parmesan.

Variations & Tips:

For a dairy-free form, substitute the cream with a tomato-based sauce.

These meatballs can be made ahead and solidified for afterward use.

If you’re active, attempt making this dish in a moderate cooker for a hassle-free, delightful meal.

Creamy Parmesan Chicken Meatballs are not fair a dinner but a comforting involvement, idealize for any day of the week.Whether served with pasta, potatoes, or zoodles, they’re beyond any doubt to bring delight and deliciousness to your supper table. Appreciate cooking and savoring each chomp!

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